A new type of baking room

Abstract

The present invention relates to a novel baking room, comprising a hot air circulation system and a baking room body, the hot air circulation system comprising a heating device and an air supply system, the baking room body is provided with a baking room door for supplying goods in and out, and the baking room body is provided with a first baking chamber and a second baking chamber which are arranged parallel to each other in the length direction; the air supply system comprises a first air supply pipe and a second air supply pipe, the air outlet end of the first air supply pipe extends into the air inlet end of the first baking chamber, and the air outlet end of the second air supply pipe extends into the air inlet end of the second baking chamber; a first negative pressure fan is provided between the first baking chamber and the second baking chamber, the air inlet of the first negative pressure fan is connected to the air outlet end of the first baking chamber, the air outlet of the first negative pressure fan is connected to the air inlet end of the second baking chamber, and the air inlet end of the first baking chamber and the air outlet end of the second baking chamber are connected to each other. The present invention can effectively improve the problem that the drying degree of each product in the existing baking room is greatly different.

Description

Technical Field

[0001] The invention relates to the technical field of baking equipment, in particular to a novel baking room. Background Art

[0002] Chinese and Western pharmaceutical, papermaking, pulp molding, tobacco and food industries need to dry products during the manufacturing process, and generally use a baking room to dry the above products. The structure of the baking room in the prior art is as follows Figure 1 As shown, by placing the shelves holding the products or directly placing the products in the baking room 17, the heated air is sent into the baking room 17, and the hot air is moved from one end to the other end of the baking room 17 by the action of the negative pressure fan, so that the hot air fully contacts the surface of the products to achieve the drying effect. The products that first contact the hot air will be dried first, and the hot air will gradually cool down as it contacts the products one by one, which makes the drying degree of each product vary greatly, affecting the drying efficiency and quality of the products. Summary of the invention

[0003] The purpose of the present invention is to provide a novel baking room to solve the problem that the drying degree of each product in the existing baking room varies greatly.

[0004] A new type of baking room described in the present invention comprises a hot air circulation system and a baking room body, the hot air circulation system comprises a heating device and an air supply system, the baking room body is provided with a baking room door for supplying goods in and out, and the baking room body is provided with a first baking chamber and a second baking chamber which are arranged parallel to each other in the length direction; the air supply system comprises a first air supply duct and a second air supply duct, the air outlet end of the first air supply duct extends into the air inlet end of the first baking chamber, and the air outlet end of the second air supply duct extends into the air inlet end of the second baking chamber; a first negative pressure fan is provided between the first baking chamber and the second baking chamber, the air inlet of the first negative pressure fan is connected with the air outlet end of the first baking chamber, the air outlet of the first negative pressure fan is connected with the air inlet end of the second baking chamber, and the air inlet end of the first baking chamber and the air outlet end of the second baking chamber are connected with each other.

[0005] Furthermore, the air inlet end of the first baking chamber and the air outlet end of the second baking chamber are respectively provided with openings corresponding to the baking chamber doors for allowing goods to enter and exit.

[0006] Furthermore, a ventilation door is provided on the side wall of the second baking chamber away from the first baking chamber, and the ventilation door is arranged opposite to the air outlet of the first negative pressure fan; a second negative pressure fan is provided in the second baking chamber, and the air outlet of the second negative pressure fan is arranged opposite to the air outlet end of the second baking chamber; the second negative pressure fan is located on the side of the ventilation door close to the baking room door.

[0007] Furthermore, a humidifier is provided on the baking room body, and a nozzle of the humidifier extends into the air inlet end of the second baking chamber.

[0008] Furthermore, the heating device includes a burner and a hot air furnace, the air supply system includes an air blower, and the air inlet end of the first air supply pipe and the air inlet end of the second air supply pipe are both connected to the air outlet end of the air blower.

[0009] Furthermore, the height of the air outlet end of the first air supply pipe from the ground is higher or lower than the height of the air outlet end of the second air supply pipe from the ground.

[0010] Furthermore, exhaust holes are provided on the top walls of the first baking chamber and the second baking chamber.

[0011] Furthermore, the first air supply pipe is arranged in the first baking chamber, and the length direction of the first air supply pipe is parallel to the length direction of the first baking chamber.

[0012] Furthermore, the baking room door is a double door.

[0013] Furthermore, the ventilation door is a double-opening door.

[0014] The beneficial effects of the present invention are as follows: the air inlet of the first negative pressure fan is connected with the air outlet end of the first baking chamber, and the air outlet of the first negative pressure fan is connected with the air inlet end of the second baking chamber, so that the air outlet end of the first baking chamber forms a negative pressure, and the air inlet end of the second baking chamber forms a positive pressure, which makes the hot air in the first baking chamber flow from its air inlet end to the air outlet end, and the hot air in the second baking chamber flows from its air inlet end to the air outlet end. Since the air inlet end of the first baking chamber is connected with the air outlet end of the second baking chamber, the hot air in the entire baking room body flows in sequence from the air inlet end of the first baking chamber, the air outlet end of the first baking chamber, the air inlet end of the second baking chamber, and the air outlet end of the first baking chamber. The air outlet of the second baking chamber forms a circulation of hot air, and the hot air circulates in the entire baking room body, and the baked items are heated more evenly, which makes the drying of each item more balanced, ensures the baking efficiency, and is beneficial to improving the quality of the items. In addition, the first baking chamber and the second baking chamber are arranged in parallel, which is beneficial to reducing the floor area of ​​the entire baking room body and saving material costs. The new baking room is also suitable for drying by natural wind drying when the temperature is high. When the temperature is high, the baking room door and the ventilation door are opened at the same time, and natural wind is introduced by the first negative pressure fan and the second negative pressure fan to dry the items. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a structural schematic diagram of a baking room in the prior art;

[0016] Figure 2 It is a structural schematic diagram of a novel baking room of the present invention;

[0017] Figure 3 It is a three-dimensional diagram of the novel baking room of the present invention.

[0018] In the figure: 1—baking room body; 2—heating device; 3—air supply system; 4—baking room door; 5—first baking room; 6—second baking room; 7—first air supply pipe; 8—second air supply pipe; 9—first negative pressure fan; 10—ventilation door; 11—second negative pressure fan; 12—humidifier; 13—burner; 14—hot air furnace; 15—air supply fan; 16—exhaust hole; 17—baking room. DETAILED DESCRIPTION

[0019] The present invention will be further described below in conjunction with the accompanying drawings.

[0020] like Figure 2A new type of baking room is shown, in which the black arrow indicates the direction of airflow, and comprises a hot air circulation system and a baking room body 1, wherein the hot air circulation system comprises a heating device 2 and an air supply system 3, the baking room body 1 is provided with a baking room door 4 for supplying goods in and out, and the baking room body 1 is provided with a first baking chamber 5 and a second baking chamber 6 which are arranged parallel to each other in the length direction; the air supply system 3 comprises a first air supply pipe 7 and a second air supply pipe 8, the air outlet end of the first air supply pipe 7 extends into the air inlet end of the first baking chamber 5, and the air outlet end of the second air supply pipe 8 extends into the air inlet end of the second baking chamber 6; a first negative pressure fan 9 is provided between the first baking chamber 5 and the second baking chamber 6, the air inlet of the first negative pressure fan 9 is connected to the air outlet end of the first baking chamber 5, the air outlet of the first negative pressure fan 9 is connected to the air inlet end of the second baking chamber 6, and the air inlet end of the first baking chamber 5 and the air outlet end of the second baking chamber 6 are connected to each other. The hot air circulation system generates hot air through the heating device 2, and the air supply system 3 supplies the hot air to the air inlet end of the first baking chamber 5 and the air inlet end of the second baking chamber 6 respectively through the first air supply pipe 7 and the second air supply pipe 8, and a first negative pressure fan 9 is arranged between the first baking chamber 5 and the second baking chamber 6, and the air inlet of the first negative pressure fan 9 is connected with the air outlet end of the first baking chamber 5, and the air outlet of the first negative pressure fan 9 is connected with the air inlet end of the second baking chamber 6, so that the air outlet end of the first baking chamber 5 forms a negative pressure, and the air inlet end of the second baking chamber 6 forms a positive pressure, which makes the hot air in the first baking chamber 5 flow from its air inlet end to the outlet end. The hot air in the first baking chamber 5 flows from the air inlet end to the air outlet end, and the hot air in the second baking chamber 6 flows from the air inlet end to the air outlet end. Since the air inlet end of the first baking chamber 5 is connected to the air outlet end of the second baking chamber 6, the hot air in the entire baking room body 1 flows in sequence from the air inlet end of the first baking chamber 5, the air outlet end of the first baking chamber 5, the air inlet end of the second baking chamber 6 and the air outlet end of the second baking chamber 6, so the hot air flow forms a cycle, and the hot air circulates in the entire baking room body 1, and the baked items are heated more evenly, which makes the drying of each item more balanced, ensures the baking efficiency, and is beneficial to improving the quality of the items. In addition, the first baking chamber 5 and the second baking chamber 6 are arranged in parallel, which is beneficial to reducing the floor space of the entire baking room body 1 and saving material costs. In actual use, items can enter the baking room through a shelf trolley, or a slide rail can be set in the baking room.

[0021] Preferably, the air inlet end of the first baking chamber 5 and the air outlet end of the second baking chamber 6 are respectively provided with openings corresponding to the baking chamber door 4 for the entry and exit of goods. The baking chamber door 4 is matched with the first baking chamber 5 and the second baking chamber 6, which is convenient for the overall design, helps to reduce the floor area, and saves space; after the baking chamber door 4 is opened, the goods can enter the two baking chambers from the air inlet end of the first baking chamber 5 and the air outlet end of the second baking chamber 6, which is convenient for the entry and exit of goods.

[0022] Preferably, a ventilation door 10 is provided on the side wall of the second baking chamber 6 away from the first baking chamber 5, and the ventilation door 10 is arranged opposite to the air outlet of the first negative pressure fan 9; a second negative pressure fan 11 is provided in the second baking chamber 6, and the air outlet of the second negative pressure fan 11 is arranged opposite to the air outlet end of the second baking chamber 6; the second negative pressure fan 11 is located on the side of the ventilation door 10 close to the baking room door 4. When using hot air for drying, turning on the second negative pressure fan 11 is beneficial to accelerate the hot air to increase the drying efficiency; this design is also suitable for using natural wind for drying when the temperature is high. The specific process is to open the baking room door 4 and the ventilation door 10, and turn on the two negative pressure fans at the same time. At this time, natural wind will flow into the first baking chamber 5 from the air inlet end and flow out from the air outlet end of the first baking chamber 5. Since the ventilation door 10 is open and facing the first negative pressure fan 9, part of the natural wind will be discharged from the ventilation door 10; and the second negative pressure fan 11 will make the natural wind entering through the ventilation door 10 or the natural wind flowing out from the first negative pressure fan 9 flow through the second negative pressure fan 11 to the air outlet end of the second baking chamber 6 and finally flow out from the baking room door 4. Finally, the items in the first baking chamber 5 and the second baking chamber 6 will be dried by natural wind; this design is conducive to realizing the dual use of hot air and natural wind, and can achieve the drying of items in different time periods and different temperature conditions, which is conducive to saving energy and achieving the goals of environmental protection, economy and energy saving.

[0023] Preferably, a humidifier 12 is provided on the baking room body 1, and the nozzle of the humidifier 12 extends into the air inlet end of the second baking chamber 6. Some items cannot be completely dried and need to maintain a certain humidity, so the dryness of the items can be balanced by the humidifier, which expands the applicability of the new baking room.

[0024] Preferably, the heating device 2 includes a burner 13 and a hot air furnace 14, and the air supply system 3 includes an air blower 15. The air inlet end of the first air supply pipe 7 and the air inlet end of the second air supply pipe 8 are both connected to the air outlet end of the air blower 15. The air blower 15 sends out hot air and enters the first branch air supply pipe and the second air supply pipe 8 respectively, and the air supply efficiency is high. The burner can use natural gas or other heat sources.

[0025] Preferably, the height of the outlet end of the first air supply pipe 7 from the ground is higher or lower than the height of the outlet end of the second air supply pipe 8 from the ground. Since the temperature of the air increases from low to high, in order to reduce the influence of different drying degrees of each item due to different heights, the outlet end of the first air supply pipe 7 and the outlet end of the second air supply pipe 8 are staggered in height, which is conducive to achieving uniform drying of each item at different heights.

[0026] As a preferred example, Figure 3 As shown, exhaust holes 16 are provided on the top walls of the first baking chamber 5 and the second baking chamber 6. The arrangement of the exhaust holes 16 is conducive to the discharge of excess hot air.

[0027] Preferably, the first air supply duct 7 is arranged in the first baking chamber 5, and the length direction of the first air supply duct 7 is parallel to the length direction of the first baking chamber 5. In this case, the air outlet end of the first air supply duct 7 will not prevent the hot air from flowing from the air outlet end of the second baking chamber to the air inlet end of the first baking chamber. Preferably, the air outlet end of the second air supply duct 8 is arranged directly opposite to the second negative pressure fan 11. In this case, it is better that the height of the air outlet end of the first air supply duct 7 is higher than the height of the air outlet end of the second air supply duct 8, because hot air always tends to move upward. If the air outlet end of the second air supply duct 8 is set at a low position, it is beneficial for most of the hot air to contact relatively low objects, which makes the drying of each object more uniform.

[0028] As preferred, the baking room door 4 is a double-opening door. Double-opening doors are beneficial to reducing the space required for opening.

[0029] Preferably, the ventilation door 10 is a double-opening door, which is beneficial to reducing the space required for opening.

[0030] Preferably, the baking room body 1 is in the shape of a rectangular parallelepiped as a whole, with a length of 25 meters and a width of 5 meters.

[0031] The beneficial effects of the present invention are as follows: the air inlet of the first negative pressure fan 9 is connected to the air outlet of the first baking chamber 5, and the air outlet of the first negative pressure fan 9 is connected to the air inlet of the second baking chamber 6, so that the air outlet of the first baking chamber 5 forms a negative pressure, and the air inlet of the second baking chamber 6 forms a positive pressure, which makes the hot air in the first baking chamber 5 flow from its air inlet to the air outlet, and the hot air in the second baking chamber 6 flows from its air inlet to the air outlet. Since the air inlet of the first baking chamber 5 is connected to the air outlet of the second baking chamber 6, the hot air in the entire baking room body 1 flows in the order of the air inlet of the first baking chamber 5, the air outlet of the first baking chamber 5, and the air inlet of the second baking chamber 6. and the air outlet end of the second baking chamber 6, so that the hot air flow forms a cycle, and the hot air circulates in the entire baking room body 1, and the baked items are heated more evenly, which makes the drying of each item more balanced, ensures the baking efficiency, and is beneficial to improving the quality of the items; in addition, the first baking chamber 5 and the second baking chamber 6 are arranged in parallel, which is beneficial to reducing the floor area of ​​the entire baking room body 1 and saving material costs; the new baking room is also suitable for drying by natural wind drying when the temperature is high. When the temperature is high, the baking room door 4 and the ventilation door 10 are opened at the same time, and natural wind is introduced through the action of the first negative pressure fan 9 and the second negative pressure fan 11 to dry the items.

[0032] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the purpose and scope of the technical solution of the present invention, which should be included in the scope of the claims of the present invention.

Claims

1. A baking room, comprising a hot air circulation system and a baking room body (1), wherein the hot air circulation system comprises a heating The device (2) and the air supply system (3), the baking room body (1) is provided with a baking room door (4) for supplying goods in and out, and is characterized in that: The baking room body (1) is provided with a first baking chamber (5) and a second baking chamber (6) which are arranged parallel to each other in the length direction; the air supply system (3) comprises a first air supply pipe (7) and a second air supply pipe (8), the air outlet end of the first air supply pipe (7) extends into the air inlet end of the first baking chamber (5), and the air outlet end of the second air supply pipe (8) extends into the air inlet end of the second baking chamber (6); a first negative pressure fan (9) is provided between the first baking chamber (5) and the second baking chamber (6), the air inlet of the first negative pressure fan (9) is connected to the air outlet end of the first baking chamber (5), the air outlet of the first negative pressure fan (9) is connected to the air inlet end of the second baking chamber (6), and the air inlet end of the first baking chamber (5) and the air outlet end of the second baking chamber (6) are connected to each other; The air inlet end of the first baking chamber (5) and the air outlet end of the second baking chamber (6) are respectively provided with openings corresponding to the baking chamber door (4) for allowing goods to enter and exit; A ventilation door (10) is provided on the side wall of the second baking chamber (6) away from the first baking chamber (5), and the ventilation door (10) is arranged opposite to the air outlet of the first negative pressure fan (9); a second negative pressure fan (11) is provided in the second baking chamber (6), and the air outlet of the second negative pressure fan (11) is arranged opposite to the air outlet end of the second baking chamber (6); the second negative pressure fan (11) is located on a side of the ventilation door (10) close to the baking chamber door (4); The height of the air outlet end of the first air supply pipe (7) from the ground is higher or lower than the height of the air outlet end of the second air supply pipe (8) from the ground; The first air supply pipe (7) is arranged in the first baking chamber (5), and the length direction of the first air supply pipe (7) is parallel to the length direction of the first baking chamber (5).

2. A baking room according to claim 1, characterized in that: A humidifier (12) is provided on the baking room body (1), and a nozzle of the humidifier (12) extends into the air inlet end of the second baking chamber (6).

3. A baking room according to claim 1, characterized in that: The heating device (2) comprises a burner (13) and a hot air furnace (14); the air supply system (3) comprises an air blower (15); the air inlet end of the first air supply pipe (7) and the air inlet end of the second air supply pipe (8) are both connected to the air outlet end of the air blower (15).

4. A baking room according to claim 1, characterized in that: Exhaust holes (16) are provided on the top walls of the first baking chamber (5) and the second baking chamber (6).

5. A baking room according to claim 1, characterized in that: The baking room door (4) is a double-opening door.

6. A baking room according to claim 3, characterized in that: The ventilation door (10) is a double-opening door.

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